Ethnobotanical Knowledge, Nutritional Composition, and Aroma Profile of Vicia kulingiana Bailey: An Underutilized Wild Vegetable Endemic to China

, an endemic species, serves as a wild and underutilized vegetable traditionally consumed in China. However, ethnobotanical and chemical studies of this species are not available. This study analyzed its associated ethnobotanical knowledge, nutritional composition and aroma profile. Ethnobotanical s...

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Bibliographic Details
Published in:Foods 2024-03, Vol.13 (6), p.916
Main Authors: Duan, Zhongxin, Mao, Kai, Chen, Xingxing, Cui, Yiming, Wu, Wei, Nie, Jianbo, Cheng, Chunsong, Lin, Fengke, Luo, Binsheng
Format: Article
Language:English
Subjects:
Alcohols
Amino acids
Aroma
Aroma compounds
Composition
Dietary fiber
Dietary minerals
Endemic species
Ethnobotany
Food
Food sources
Interviews
Ionone
Ketones
Leaves
Libraries
Linalool
Nutrition
nutritional composition
Odors
Temperature
Terpenes
traditional knowledge
Vegetables
Vicia kulingiana
Vitamin E
VOCs
Volatile compounds
Volatile organic compounds
wild vegetable
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Summary:, an endemic species, serves as a wild and underutilized vegetable traditionally consumed in China. However, ethnobotanical and chemical studies of this species are not available. This study analyzed its associated ethnobotanical knowledge, nutritional composition and aroma profile. Ethnobotanical surveys revealed its diverse traditional uses, especially as a nutritious vegetable. Further analysis showed leaves to be high in protein, minerals, vitamin E, and dietary fiber. In total, 165 volatile compounds, such as terpenoids, alcohols, and ketones, were identified. Among them, -ionone is the most abundant compound with a relative percentage of 8.24%, followed by 2,2,4,6,6-pentamethylheptane (3.2%), 3-(4-methyl-3-pentenyl)furan (2.37%), and linalool (1.68%). Results supported the traditional uses of 's and highlighted its potential as a valuable food source, encouraging further research on its food applications. The documentation of ethnobotanical knowledge contributes to the conservation of this heritage.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13060916